DIGESTIVE SOURDOUGH COOKIES

I have been thinking of different uses for sourdough starter and found these digestive cookies made with starter. I have always liked digestive cookies, especially dunked in tea. I followed the ingredient measurements used in this recipe from a UK website. I was going to convert the ingredients from metric to imperial but along the way I decided to weigh the ingredients using my kitchen scale. It was educational to see the what half a cup of oatmeal flour weighs versus unbleached flour and correlate it to metric weights. 

This recipe calls for the dough to be rolled out to the thickness of about one inch. I rolled them out to about half an inch and made just over double the number of cookies. I like smaller cookies. These cookies are wonderful and got a thumbs up from the DH. Next time I make them I may add cinnamon or cardamon.

Dough mixed up and ready to go into the fridge for an hour.

Two cookie trays of dough cookie going to be chilled for 15 to 20 minutes.

Let the sampling begin.

INGREDIENTS:

80gm oatmeal flour

100gm unbleached or wholegrain flour

50gm brown or palm sugar

pinch of salt

110gm unsalted butter at room temperature

100gm recently fed sourdough starter 

DIRECTIONS:

Using a food processor with the blending attachment, add the oatmeal and white flours, sugar and salt. Combine for 10 to 20 seconds. Add the butter to the mixture and mix until it comes together in a rough dough. If you don’t have a processor, combine the dry ingredients in a medium size bowl and then add the butter using a mixing spoon or spatula to combine the dough. Since I used salted butter, I didn't add a pinch of salt to the dough. 

Remove dough mixture from the food processor and place into a bowl. Add the starter and stir until well combined. Cover the bowl with plastic wrap and refrigerate until firm, about an hour.

Roll the dough out evenly on a lightly floured surface until it is approximately an inch thick. I like to roll them out between two large pieces of parchment paper. Cut circles of dough with a cutter, such as the rim of small cup and place on parchment/silicone paper lined trays. I used the rim of a small glass cup used to measure liquor. The cookies won't spread but it is good to leave a little room between them.  

Prick the cookies several times with a fork and put them back in the fridge for 15 – 20 minutes. 

Bake them at 350 degrees F for 15 to 20 minutes turning the tray once during baking. Check them at the 10 minute mark as you are looking for them to seem dry and firm and browned slightly at the edges and underneath. They will be slightly soft when they first come out of the oven and firm up when cooled. 

Transfer to cookie racks to cool down and store them in an airtight jar or container. Makes 22 cookies.

Adapted from http://brixhambread.blogspot.com/2015/05/sourdough-digestives.html